Reviewed: Sep. 18, 2007

I made this recipe with chicken last week and it was delicious. I followed a suggestion of spraying the chicken with spray oil after turning to make it crispy and it was a great suggestion. My daughter made it for her husband two nights later and he loved it too.

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Pat

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Reviewed: Sep. 17, 2007

The kids loved these! I think I'll use less butter next time, but other than that they were very good. I put mine under the broiler for a minute or two just to give them a little bit of crunch. Yum!!

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pam

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2007

OMG! This recipe is great and very easy! I preheated my oil (instead of butter) in my cast iron skillet in the oven then added the chops. They were a bit thick so I cooked them 15 minutes per side. They were tender and moist inside with a nice crunch on the outside. I only used 1 tablespoon of oil and that worked just fine. My husband (who is also a very good cook) was impressed with this recipe, too. Will use this one again. May use Panko crumbs and some Italian seasoning for variety.

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Moose

Cooking Level: Intermediate

Home Town: Randolph, New Jersey, USA

Living In: Santa Ana, California, USA

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Reviewed: Sep. 16, 2007

So easy, simple, and good. A great everyday dinner.

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chef24

Cooking Level: Expert

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Reviewed: Sep. 13, 2007

Quick and easy! I skipped the butter and used regular breadcrumbs. To add a little flavor I sprinkled a little onion powder on top. These were a hit with the husband!!

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BWolfe925

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2007

This is a new family favorite. I used corn bread stuffing that I crushed and used my Pampered Chef stone so I didn't need to turn the chops over after 10 minutes. I added some extra black pepper to the top of the chop before cooking. I used boneless chops and they seem to be thicker, so I cooked them a little longer then 20 minutes...probably 25-30 minutes and they were perfect. Very moist. I will absolutely be making them again and soon.

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Donna C.

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Reviewed: Sep. 11, 2007

This was a cinch to make and turned out delicious. I used seasoned stuffing croutons and I crushed them with a rolling pin. I baked them on a Pampered Chef baking stone. The key, is making sure your oven is preheated and the butter is hot before placing chops in the pan. They did not stick nor were they soggy. I think the times listed were right on. This was a great alternative to pork chops oon the grill. Thanks Rachel

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Tina

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Rocky River, Ohio, USA

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Reviewed: Sep. 11, 2007

This was very good. It was quick and simple to make. It overstuffed my man. He was full for two days. I'll make it again for sure.

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Baby k1

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Richfield, Minnesota, USA

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Reviewed: Sep. 11, 2007

This was really good and easy!

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Sarah

Cooking Level: Expert

Home Town: Henderson, Kentucky, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Sep. 11, 2007

I made these using Italian bread crumbs instead of stuffing. They were delicious! I think I will use olive oil next time (a little healthier than butter).

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BLOSSOM481124

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Reviewed: Sep. 10, 2007

Pretty good, and very easy. I am going on reports from my daughter, as I am vegetarian. The bottoms got a little soggy after I flipped the chops, but other than that, they worked well. I wonder if baking them on a rack, and just drizzling the butter over them would help them stay crisp on both sides.

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 10, 2007

This recipe was great and very easy. The chops were very moist and my teenage sons could not stop eating them.

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Darlene

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Reviewed: Sep. 10, 2007

Delicious. I only had bread crumbs and can't wait to use more flavorful bread stuffing mix next time. The crumbs made the chops very tender in a short time. I loved this recipe and will use it from now on. Thank you so much!

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Helen

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Reviewed: Sep. 10, 2007

Absolutely delicious! A very tasty alternative the grease-soaked fried ones. Will make again and again!

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Melissa Kehm

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Reviewed: Sep. 10, 2007

added a few extra spices, but the base wasa excellent!

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landlinsf

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Reviewed: Sep. 10, 2007

almost exactly a half of an EGG in Cholestral..pork chops usually are priced very nicely..a really thick one makes a nice stuffed one.

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doePastaB

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Reviewed: Sep. 10, 2007

This recipe is simple and tastes great. I made some changes. I didn't use milk, just egg for dipping and used seasoned Italian bread crumbs instead of stuffing mix. I also browned them on each side in a little bit of olive oil in a frying pan before baking them. They came out great. My fussy kids even ate them! Occasionally,I also substitute the pork chops for chicken strips. Great recipe.

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